These Vegan Gingerbread Donuts + Chai Glaze are a healthier option to a Holiday classic + favorite combo—Gingerbread + Chai! Not only are they completely moist + fluffy, but they’re also loaded with warm ginger and spices and just melts in your mouth with goodness. Super easy to make, one bowl required, and all vegan.

Gingerbread Donuts with Chai Glaze [Vegan]

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For the Gingerbread Donuts:

  • 2 cups organic all-purpose flour
  • 1/2 cup organic pure cane sugar (can use coconut sugar or pure maple syrup)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 4 tablespoons molasses
  • 3 tablespoons vegetable oil (can use coconut oil or melted vegan butter)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (or your favorite plant-based milk!)
  • 1 teaspoon apple cider vinegar (or lemon juice)

For the Chai Glaze:

  • 1 1/2 cups organic powdered sugar + more if needed!
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • pinch of cardamom
  • 1-2 tablespoons almond milk + additional 1-2 tablespoons! (or your favorite plant-based milk)
  • 1/2 teaspoon vanilla extract


For the Donuts:

  1. Preheat oven to 400°F and lightly dress your donut baking pan wells with coconut oil using a paper towel or pastry brush.
  2. Start by adding the almond milk with the apple cider vinegar, mixing until combined, and let it sit for 5-10 minutes to create a ‘Buttermilk.’
  3. Whisk the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and sea salt in a large bowl.
  4. Add buttermilk, oil, vanilla, and molasses, mixing with a rubber spatula until well combined. *Do not over mix!"
  5. Spoon the donut batter into a piping bag and pipe it into prepared donut pan wells.
  6. Bake donuts for 10-12 minutes or until fluffy or until a toothpick comes out clean.
  7. Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.

For the Chai Glaze:

  1. In a medium bowl, add the powder sugar, cinnamon, nutmeg, cloves, cardamom, allspice, vanilla, and milk, whisking everything together until well combined. If the glaze is too thick, add additional milk 1 tablespoon at a time; and if the glaze is too thin, add additional powdered sugar 1 tablespoon at a time.
  2. Next, dip donuts in the prepared Chai Glaze and set back onto the cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
  3. Bon Appetit!


- If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of all-purpose flour with super-fine cake flour. - Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness. - While most people use regular molasses, which is ‘bittersweet,’ I used blackstrap molasses as a way to cut back on the sugar as you only need half the amount (and it's more nutritious!).

    Discover more recipes with these ingredients

  • Chai Spice


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